I love maple pepper. I first had some at the now-closed Dakota Steakhouse in Latham, NY. Loved it so much, I bought a bottle before I left the restaurant. Weeks later, when that bottle was done, I drove back down to the restaurant to get another one… only to find that the restaurant had closed as part of a bankruptcy reorganization. Fortunately, maple pepper is pretty easy to find in the Northeast. There’s just something so darned yummy about the sweet and savory tug-o-war that happens on the tongue with those two flavors.
Of all the flavor combinations my Mom concocted over the years for her bread recipes, I’m surprised she never made a maple pepper bread (I’d like to think she was waiting for me to get around to it…). Over Thanksgiving, I put this recipe together. It is a fine savory bread, but I have my suspicions that a maple pepper iced glaze drizzled atop the rolls would add a nice touch. I have included a speculative recipe for the kind of glaze I’m imagining. If I get around to trying it, I’ll report back.
Mark’s Speculative Maple Pepper Iced Glaze
- 2 cups confectioners’ sugar
- 2 tablespoons butter, softened
- 2 tablespoons, maple pepper
- 1 teaspoon vanilla
- 1 tablespoon milk
I used two cups of buckwheat flour because it imparts a smooth elasticity to the dough that works well for rolls. The maple syrup adds a gentle sweetness (I wish the maple flavor was bolder actually) and the pepper is really present only in the after taste – unless you get a big piece of pepper corn… which is why the family downvoted this one. The cracked pepper was a bit much for them I think.
Buckwheat Maple Pepper Rolls
Ingredients
- 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
- ½ cup warm water about 110 degrees
- 2 cups warm milk about 110 degrees
- 1½ cup maple syrup
- 2 cups buckwheat flour
- ¼ cup vegetable oil
- 2 eggs
- 1-2 tablespoon(s) cracked black pepper
- 2 teaspoons salt
- 4-5 cups unbleached flour
- Additional oil optional
Instructions
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In a large bowl, stir yeast into water to soften.
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Add milk, maple syrup, buckwheat flour, oil, eggs, salt, cracked black pepper, and 1 cup unbleached flour. Beat vigorously for two minutes.
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Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
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Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
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Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
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Turn the dough out onto a lightly oiled work surface. For loaves, shape dough and place on a well-greased baking sheet. For rolls and knots, shape dough and place on well-greased muffin pan. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
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About 10 minutes before baking, preheat oven to 375 degrees.
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Bake for 20 minutes, or until the internal temperature of the loaves reaches 190 degrees.
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Immediately remove loaves from pans and cool on a rack.
